Slow Cooker Red Beans and Rice is seriously one of my all-time favorite cozy meals. It’s so easy to throw together and it makes the house smell dreamy!
Soaking the dry beans the night before is a good idea because beans contain phytic acid. This anti-nutrient robs the body of minerals such as copper, magnesium and iron and is hard on the digestive system. So, an overnight soak of filtered water and a pinch of baking soda does the trick!
I hope you enjoy this slow cooker recipe as much as I do!Print
Slow Cooker Red Beans and Rice
- Prep Time: 10 hours
- Cook Time: 8 hours
- Total Time: 18 hours
- Yield: Serves 6-8
- Category: main dish
- Diet: Gluten Free
4 cups dry kidney beans
Pinch of baking soda
1 (25-ounce) jar crushed tomatoes
1 tablespoon garlic powder
1 tablespoon Celtic sea salt
12 ounces kielbasa sausage, cut into 1/4” coins (if you can’t find kielbasa, pick whatever is your favorite)
Place the kidney beans and pinch of baking soda in a large bowl and cover with filtered water. Leave the beans on the counter at room temperature, overnight. The next day, drain the beans and pour them into the bowl of a slow cooker. Cover the beans with filtered water and stir in the tomatoes, garlic powder, sea salt and sausage. Put the lid on, set the crock pot to high, and cook for 8 hours, or until the beans are tender. Add more salt or garlic powder to taste. Serve alone or over soaked and cooked brown rice.
Keywords: slow cooker red beans and rice